Uncategorized

Salmon Rashers with pea and gruyere risotto

I am a big fan of Tassal salmon rashers they are awesome in a egg & Bacon roll or served with poached eggs or in  salad wraps or salads or any where else you may use smoked salmon or bacon,  and they are super delicious on  this risotto!

Serves 4

400 grams salmon rashers (or you could use salmon steaks or smoked salmon or even tinned salmon)

1 tablespoon butter
1 onion
2 cloves garlic
350 grams Arborio rice
100 ml white wine
1100 ml chicken or vegetable stock
100 grams peas
30 grams parmesan
50 gram gorgonzola cheese
few sprigs parsley, basil, dill and or tarragon

Bring the stock to a gentle boil. In another large heavy based pot melt the butter over a medium heat. Add the finely diced onion and the crushed garlic and sauté until tender add the rice and cook for a minute stirring well add the wine and gradually add the stock stirring well. Simmer stirring regularly until the rice is almost cooked (15- 20 minutes) and fold through the peas, cheeses and the herbs, leave to rest covered for a few minutes to finish cooking and serve.

In a hot pan brushed with a little oil cook the rashers for about 1-2 minutes on each side or until golden and crisp. Serve the rashers on the risotto

Thermomix directions
Put the peeled onion and garlic in the bowl and chop for 2-3 seconds on speed 6
add butter and sauté for 2 minutes / 100 C/ reverse/ speed stir
add rice and sauté for 2 minutes / 100C/ reverse/ speed stir
add stock and wine and cook for 15 minutes/ 100 C /reverse /speed stir
add peas cheese, salt and pepper and herbs cook for 2 minutes 100 C /reverse /speed stir
Leave to rest with the lid on for about 10 minutes to finish cooking and serve.

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Like this recipe? please share it  and find more recipes in my first book The Real Food for kids Cookbook

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main course · seafood · Uncategorized

Soy Balsamic Shark with some camp cooking pics

I have just returned from a wonderful week camping at Lagoon bay on Bangor in Dunalley with my family and friends. The kids had a great time and they even got to see a Tassie Devil that wandered through our campsite. We caught lots of amazing seafood crayfish, abalone, flathead and other fish so lots of delicious meals! here are a few pics

beach 3 (1 of 1)

tent (1 of 1)

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Fruit loops on the beach

Quail (1 of 1)

Jodie is a pretty awesome camp cooker she cooked this quail with Tarragon and bacon in the camp oven

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My sister Angela and Steph taking it easy in the afternoon.

mutton birds (1 of 1)

slow cooking some mutton birds over the fire

mutton birds 2 (1 of 1)

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Oddly my fussiest eater Steph loved the mutton birds

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These breakfast sandwiches are awesome Salmon rashers-thin sliced smoked and salted salmon, with bacon, egg and chutney. Delicious!!

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Jordy cooking pancakes with the recipe from my book, The Real Food for Kids Cookbook

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The salmon rashers again in a salad wraps

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Pulling the net at sunset

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Caught a few trumpeter and other fish

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Brendan went for a dive a got a few abalone we just sliced and bashed them and cooked them on the BBQ with salt and pepper and lemon. Just perfect like that.

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camping essentials: jaffles and tinned spaghetti

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These Australian salmon burgers I had premade and brought in frozen turned out to be the perfect BBQ baby food!

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After a big day playing in a hole at the beach Oscar fell asleep at dinner.

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3 Crayfish in the pots one morning

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Crumbed and fried Flathead yum!

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cooked shark

Soy Balsamic Marinated Shark
600 grams skinned and boneless shark fillet
1 tablespoon soy sauce
1 tablespoon balsamic
1 tablespoon lime juice
1 tablespoon sesame oil
2 cloves garlic
1 teaspoon crushed ginger
1 tablespoon dill

Crush garlic and ginger and finely chop dill and mix well with all other ingredients. slice the shark into thin (1cm) steaks. Put the steaks in the mix and marinate for at least 2 hours. cook in a medium hot pan with a dash of oil for a few minutes on each side or until cooked through. Serve with a salad

Like this recipe? please share it and find more recipes in my first book The Real Food for kids Cookbook

main course · seafood · side of beef

Crayfish in a creamy garlic sauce with porterhouse steak

Who doesn’t love a good beef and reef? It is a classic, simple and delicious if made well! The essential ingredients are a good quality grilling steak eye fillet, scotch fillet or porterhouse. Real cream not a white sauce and real garlic not that horrible processed stuff you buy in a jar and just smells wrong when cooked.

1 crayfish you could use prawns or scallops
2 steaks. eye fillet, scotch fillet or porterhouse
2 cloves garlic
½ small onion
dash olive oil
30 ml white wine
200 ml cream
Tablespoon fresh tarragon
sea salt and cracked pepper

To cook the crayfish, bring a large pot of salted water to the boil add crayfish, when the water comes back to the boil cook for 8 minutes. Drain the fish by hanging it over the side of the pot. Cut in half and remove the meat from the tail, body and legs but leave a few legs to garnish if you want.

To make the sauce: finely dice the onion and crush the garlic. Sauté the garlic and onion in a small dash of olive oil in a heavy based pan over a low heat. Add the wine to the pan to deglaze the pan add the cream and simmer gently until the sauce thicken add the tarragon and season with salt and pepper and toss through the crayfish. Serve on top of your rested beef steak with a salad.

To cook your steak on a medium hot grill seal both sides for about 1 minute each side then turn down to a medium heat and cook to how you like it. Time will depend on the thickness of the steak, one important tip when cooking meat is that fattier cuts will cook quicker once the fats heats up so that’s why sometimes if you are cooking a scotch fillet it may take 10 minutes to get to medium rare but only a few extra minutes and it will be well done. Use a meat thermometer if you are not sure but don’t prick it to much as you will lose the juices and it may dry out. Wrap in foil for 5-10 minutes to rest the steak before serving.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

entree or light meal · soups

Roast tomato and roast garlic soup

 

1 onion
1 bulb garlic
2 tablespoons olive oil
1 kilo tomatoes
1 tablespoon basil
1 tablespoon oregano
1 litre chicken stock
salt and pepper
100 ml cream- optional

Turn the oven on to 180 C. Put the tomatoes, peeled garlic cloves and peeled chunky chopped up onion in a baking tray with the olive oil and herbs and a good pinch of salt and pepper. Roast for 20 minutes until cooked. Transfer to a heavy based pot and add the stock, bring to the boil and then puree and season with salt and pepper. Add cream if you like.

 

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

basics · entree or light meal · main course · seafood

Salt and Sichuan peppered squid with lemon aioli

I finally got my first squid for the year, it is so tasty when fresh! My Husband has recently got a new (old) fishing boat, we are so lucky where we live to be able to get so much fresh food. I didn’t catch any the day we went but he got a few when he was fishing for carp a few days later.

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This salt and pepper flour is great with oysters and other fish too, here we had some boar fish.

squid in flour (1 of 1)

4 squid tubes (and legs if you like them)

2 cups plain flour
1 tablespoon salt
1 tablespoon Sichuan pepper (or ground white or black pepper)
Oil for deep or shallow frying

 

Lemon aioli
1 egg
350 ml oil
10 ml white vinegar
2 lemons
1 clove garlic
Salt and pepper

To make the aioli: blend the egg, vinegar, juice and zest of the lemon, garlic and a sprinkle of salt and pepper, then slowly add the oil in a slow drizzle.

Clean the fresh squid by removing the head and guts and pulling all the skin from the tube, remove the cartilage and flaps.

Cut the squid tube into squid rings about 1 cm thick or score by cutting the tube down one side so that you can open it and lay it down flat. Make incisions halfway through the flesh side of the flat squid tube on angle 5ml apart and then slice the squid tube into 2cm pieces. Put flour and salt and pepper into a plastic bag and give it a shake then add squid and give it a good shake so that all the tubes are covered.

Pan Fry over medium heat in a heavy based pan with a light covering of oil turning regular until golden brown and cooked or Deep fry in oil 170 C for approximately 2-3 minutes and drain for a minute serve with the aioli

 

salt and pepper squid

And Pink eye chips are the best, great with the homemade Aioli too!

pink eye chips (1 of 1)

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!